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🍽️ Creamy Lentil Soup with Duck Breast and Porcini Mushrooms

585 kcal · 30 min · 4 servings

Ingredients

• 100 g small onions (2 small onions)
• 1 clove garlic
• 2 sprigs thyme
• 3 tbsp olive oil
• 150 g red lentils
• 1 tbsp paprika powder (mild sweet)
• 1 pinch cumin
• 1 tbsp tomato paste
• 1 l poultry broth
• 275 g duck breast fillet (1 duck breast fillet)
• salt
• pepper
• 200 g very small porcini mushrooms
• 150 ml soy cream

Instructions

1. 1. Peel the onions and garlic. Chop both ingredients very finely.
2. 2. Wash the thyme. Shake it dry and pluck the small leaves off the stems.
3. 3. Heat one and a half tablespoons of oil in a pot.
4. 4. Sauté the onions and garlic in the hot oil until they become translucent.
5. 5. Add the lentils and sauté them for one minute.
6. 6. Sprinkle paprika powder and cumin over the mixture.
7. 7. Stir in the tomato paste and sauté it for thirty seconds.
8. 8. Pour in the broth.
9. 9. Bring the soup to a boil.
10. 10. Let the soup simmer for fifteen minutes over low heat.
11. 11. Take a sharp knife and score the skin side of the duck breast in a diamond pattern.
12. 12. Make sure to cut only the skin and do not penetrate the meat.
13. 13. Place the duck breast skin-side down in a cold pan.
14. 14. Cook the breast over low heat for fifteen minutes.
15. 15. Turn the duck breast over to the meat side.
16. 16. Cook the meat side for two to three minutes.
17. 17. Season the duck breast with salt and pepper.
18. 18. Wrap the duck breast in aluminum foil.
19. 19. Let the breast rest for five minutes.
20. 20. Clean the porcini mushrooms.
21. 21. Cut off the dirty stem ends.
22. 22. Halve large mushrooms if necessary.
23. 23. Heat the remaining oil in a pan.
24. 24. Fry the mushrooms in the pan until golden brown.
25. 25. Season the mushrooms with salt and pepper.
26. 26. Sprinkle the prepared thyme leaves over the mushrooms.
27. 27. Puree the lentil soup until smooth.
28. 28. Press the soup through a not-too-fine sieve into a clean pot.
29. 29. Pour the soy cream into the soup.
30. 30. Bring the soup to a boil again.
31. 31. Finally season the finished soup with salt and pepper.
32. 32. Slice the duck breast thinly.
33. 33. Place the duck slices and porcini mushrooms on top of the soup.

Nutrition per serving

• kcal: 585
• Protein: 39 g · Fett/Fat: 39 g · Carbs: 19 g